Curly Noodle Chicken Soup
Total TimePrep: 10 min. Cook: 1 hour 25 min.
Makes9 servings (about 2 quarts)
Made this with leftover chicken. It was amazing!!! I never write reviews, but was compelled to for this recipe. It was absolutely delicious. I did throw in the skin and bones from the previous night's chicken thighs while it was cooking. Right before serving, I removed the skin and bones. Wonderful soup.
I run the tomatoes through the food processor, my guys aren't fans of chunks of tomato. Simple, filling and very comforting!
My mother always used a tomato base for her chicken noodle soup so naturally I fell in love with this recipe. I use rotisserie chicken.
I have been making this soup for a few years now and love it. My son is 7 and can't get enough. Very family friendly tasty recipe. I also add a little extra broth.
I used a whole chicken I purchased at the grocery store. I also changed the amount of tomatoes. I used to cans of diced tomatoes with garlic.
Tasty variation of a basic chicken noodle soup. Very easy to throw this together. I had leftover baked chicken breasts that I needed to use up so I saved a little time in having the chicken already cooked and I eliminated the oil that would have been used to cook the chicken in the saucepan. I used a healthy, lower-carb penne pasta and it worked well. I thought I was saving sodium by using low-sodium broth but ended up adding salt at the end to enhance the taste of the soup. When I make this again, I think I will either use Italian tomatoes or increase the amount of spice to liven it up a bit.
My kids have very different tastes, so it's a rare and wonderful thing to get thumbs up from everyone at the table. Will definitely make again, but will probably add a bit more broth next time.
I love this soup! I love that it makes a huge amount and that it's so rich in flavor. We've made this several times.
My family loves this soup! They call it Italian Chicken Noodle Soup. I double the garlic and I only use 2 Tbsp of flour. I increase the basil and oregano a bit too. We like it to be more soup than stew like, so I use 10 cups of chicken broth and toss in a few extra chicken bouillon cubes for flavor. We've made this a lot since it first was published and it's a staple in the winter for us. The only time consuming part is chopping the veggies which I can do ahead of time.